10 research outputs found
Phase states of hydrous–hydrocarbon fluids at elevated and high temperatures and pressures: Study of the forms and maximal depths of oil occurrence in the Earth’s interior
No full textInternational audienc
Replenishment phenomena of depleted oil and gas fields: elements of discussion using synthetic fluid inclusions
No full textInternational audienc
Experimental study of stability and crystallization peculiarities of tourmaline in hydrothermal conditions
No full textOdor Potency of Aroma Compounds in Riesling and Vidal blanc Table Wines and Icewines by Gas Chromatography–Olfactometry–Mass Spectrometry
No full textDevelopment of the Space-Resolved Solid-Phase Microextraction Technique and Its Application to Biological Matrices
No full textEffect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes
Get PDFAbstractCabernet Sauvignon and Merlot grapes were dehydrated under controlled conditions (7°C and 35% relative humidity) and the effect of this process on the mineral composition, phenolic profile and antioxidant capacity was investigated. The grapes were analysed at the moment of harvest and then every 7days until reaching 30% and 40% weight loss. A significant difference was observed between the chemical compositions of the control and dehydrated grapes. The dehydration process increased the soluble solids content, total acidity, total polyphenols, total monomeric anthocyanin content, colour intensity, individual phenolic compounds, antioxidant activity and elemental composition. Principal components analysis demonstrated the separation of the samples according to the different dehydration percentages, indicating that changes which occurred in the composition of the grapes are correlated with the percentage of water loss, which influences the final characteristics of the musts
